RECIPE: Tofu Pumpkin Pie

Yield 8 Servings

106 calories per slice

No-stick butter flavored spray

10 ounces soft silken tofu, blended in a blender until smooth
1 16 ounce can of pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Spray pie pan with no-stick butter flavored spray. Preheat the oven to 425 degrees Fahrenheit. Cream together the pumpkin and sugar. Add the salt, spices and blended tofu, mixing until thoroughly blended together. Pour into pie pan. Bake at 425 for 15 minutes. Lower the heat to 325 and bake for an additional 40 minutes.

By Kathy Duran, R.D., Nutrition Director of Cooper Wellness Program.